How do you make a cake roll that doesn't crack
It's important to follow the recipe for all cake recipes. In cake rolls, it's important to beat the mixture according to the time in the recipe to get enough air incorporated into the batter (but don't overbeat, as this could create a dry cake). Roll the cake while it's warm then cool it while rolled. This will help it keep this shape and roll back up when filled.
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If you mean like a swiss roll. When it comes out of the oven turn it out on to a clean Dish Cloth/ T-Towel sprinkled with sugar and while its still warm roll it up and leave it to cool in that shape. when cool, unwrap, do not completely flatten as it will crack. spread with desired filing and re-roll. Refridgerate, then slice.
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